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I agree, needs more red peppers and/or tomatoes OR less chicken broth. I used my emulsion blender and added more salt, some chili powder and SMOKED paprika! It was delish!

A Cook
from Denver, CO
/ 02.25.2016

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I think it was a good base recipe. I read the reviews so I roasted 6 Roma tomatoes along with 2 jalapeños and 2 serranos which I added to the sauce. It was great!!

ElizabethMC77
from Los Angeles, CA
/ 05.02.2014

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phooey. i should have read the reviews first too. i also had too much broth and it ended up just lacking in flavor. i have some leftover and will try making an extra pepper to thicken it up, maybe adding a teeny bit of cream and a splash of vinegar? could use some extra heat too. i won't be giving up on it yet, that's for sure...

A Cook
from las vegas
/ 08.18.2011

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Too much chicken broth! I had to make extra peppers to thicken it up. Should have read the reviews first.

A Cook
/ 09.13.2010

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These were ok. I did make some substitutions, cream cheese for the goat cheese to save $ and I used a mixture of manchego and cheddar for the cheeses. As for the sauce, as suggested by some I used a jalapeno and serrano and it was HOT!(although I forgot to add the chicken broth so maybe that's why) Might make again with some modifications

melipru
from S. Hadley, MA
/ 05.27.2009

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As I can almost
never follow
directions, I made
substitutions: Queso
fresco instead of
goat cheese (they
taste the same). Red
onions for shallots
since they seem to
be a sharper version
of shallots. White
monterey jack from a
local mercado
instead of that
yellow/white stuff
at the mainstream
grocers.
For the red pepper
puree: I added to
the recipe 4
semi-charred green
onions/scallions, 1
red chili
pepper, bits of
charred poblanos,
red onions
again instead of
shallots, and
finally instead of
just 1 serrano and 1
jalapeno, I used
both.

tacogirl
from San Francisco, CA
/ 07.27.2008

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The second time around I won't use as much chicken broth, and I may try adding heavy cream. I wish the sauce had been a little hotter...I'll be adding more jalapenos. Also, if you don't feel like broiling the peppers or don't have access to a flame, a burner on a stove works well too. Just make sure to oil your peppers (I used olive oil) and keep a constant eye on them. Turn constantly, too. We spooned this sauce onto refried black beans as well as our peppers; as if we were putting gravy on mashed potatoes, and topped with cheese.

laurenism
from Dallas, TX
/ 03.12.2008

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This is a good recipe but missing something spice-wise. I used 2/3 of a jalapeno pepper because my wife is not a big fan of heat and it is still plenty hot, OK by me. Also, I used a little less chicken broth. More like 6 ozs.

Topgun
from Detroit
/ 01.21.2008

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I loved this sauce. I added a bit of salt and about 2 tablespoons of heavy cream and used one jalapeno chili, beautiful taste, would even consider serving this as a soup. If it wasn't for this sauce, the poblanos would not have been near as good.

A Cook
from California
/ 07.24.2005

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Made this sauce with the poblano recipe and thought the sauce was great - poblano's so-so. Want to try this on chicken or fish because it was so easy and tasty.